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(HTM 353) Culinary Arts and Kitchen Management

A theoretical and practical exploration of restaurant management in a kitchen setting. Blends a basic understanding of culinary arts with additional skills in managing safety, cost, creation, execution, and sustainability in restaurants. Practical labs, field trips, and other experiences reinforce understanding and mastery of culinary management skills.

Credit Hours 3.0 Lecture
Prerequisites HTM 133
Offered Fall, Winter
Programs Hospitality and Tourism Management (BS), Hospitality and Tourism Management Minor

Course Learning Outcomes

Each student who passes this course will be able to do the following:

  1. Gain practical management experience in an actual kitchen through hands-on activities and labs.
  2. Understand the basics of how the back of the house is run in traditional F&B operations.
  3. Conceptualize a restaurant business idea and turning it into a business plan.